September 6th 2024.
Anja Baak and her husband Jan Jacob had always dreamed of leaving the hustle and bustle of city life and settling down in the serene countryside. Their wish finally came true when they met a Dutchman who had recently purchased a Scottish estate. Thanks to this serendipitous encounter, the couple was presented with the opportunity to manage Glenfintaig Estate, and they didn't hesitate to seize it.
In the year 2000, Anja and Jan Jacob packed up their lives and embarked on a new adventure in Scotland. It was a decision they never regretted. "We had always wanted to escape the busy Netherlands and move to a more rural area," Anja shared. "When Jan Jacob met the Dutchman who offered him a job at this estate, we saw it as a chance to fulfill our dream. We had nothing to lose, as there was both a job and a house available."
One of Jan Jacob's responsibilities at the estate was to manage the deer population. Anja revealed that they quickly developed a love for the delicious venison meat. Living in the countryside, away from the city, was a welcome change for the couple. "At that time, the price of venison was quite low, and it wasn't a mainstream meat like it is now," Anja explained. "We wanted to add value to it and increase its shelf life, so we could sell it to more people. Plus, wild venison is a very sustainable and ethical food source, as there are no natural predators left. The animals have had a great life, and it's crucial to keep the deer population at a sustainable level to help restore forests and woodlands in Scotland. We've always believed that meat is an essential part of a diet, and wild meat is the best choice."
As a child, Jan Jacob had always loved the traditional dried sausages his mother bought from the local butchers in the Netherlands. He was eager to recreate those flavors using venison. With time and practice, they learned to smoke and cure the lean meat, much to the delight of their friends. In 2003, they leased a derelict butcher shop in Roy Bridge and opened Great Glen Charcuterie. "In the Netherlands, there's a tradition of making dried sausages, and we wanted to do the same with venison," Anja elaborated.
Always full of new ideas, Jan Jacob built a wooden box in their garden to smoke the meat. Their experiments were a hit among friends and family, who encouraged them to start a business. Luckily, a friend owned a derelict butcher shop in Roy Bridge, and they were able to secure a lease. "The building had been empty for many years, but we managed to turn it into a state-of-the-art processing unit. That's how Great Glen Charcuterie was born," Anja recalled. It was a challenge at first, as venison is a very lean meat and does not have a lot of fat. But Jan Jacob eventually perfected a recipe.
Sourcing deer from the surrounding estates has always been a top priority for Anja and Jan Jacob. They know the stalkers and estate workers who manage the wild deer population and ensure that the animals roam freely and feed on natural vegetation like heather, wild plants, and grass. "This makes venison a delicious and healthy meat, low in fat and high in iron," Anja stated. "It's also a very sustainable meat source for our charcuterie products."
As the demand for game meat grew and more people became interested in sustainable food options, Great Glen Charcuterie's products gained popularity, especially their green pepper venison salami, which won Three stars at The Great Taste Awards. "Food has always been a significant part of our lives. We cook our meals from scratch, grow our vegetables, and even keep animals for consumption," Anja shared. "By sharing the story behind our products, our own story, and stories from the Scottish Highlands, we hope to raise awareness about wild game. Our green pepper venison salami is our most sought-after product. It's made with 100% wild venison, which is unique. Most venison salamis have added pork, but ours is a truly wild product."
Anja continued, "When we started, game meat wasn't as mainstream, and many people were hesitant to try a venison salami. We had to create a market for our products, but over time, game has become more popular, and people are more conscious about where their meat comes from. We're grateful to be a part of that change."
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